SUBSTANTIAL BREAD PUDDINGS.
Soak crusts or slices of Allinson bread in hot water, then break fine in a pie-dish, add to this soaked currants, raisins, chopped nuts or almonds, a beaten-up egg, and milk, with sugar and spice, and bake in the oven. Or tie the whole up in a pudding-cloth and boil. Serve with white sauce or eat with stewed fresh fruit. These puddings can be eaten hot or cold; labourers can take them to their work for dinner, and their children cannot have a better meal to take to school.
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